Created By: Chef Sylvia Fountaine, Feasting At Home

Use: Caviar Black Lentils, Pardina Brown Lentils

Yields: 5-6 Cups

Vegan

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Chef Sylvia Fountaine learned to make Tabouli from her loving mother, inspiring this version that features PNW Co-op's Caviar black lentils instead of bulgar wheat. Sylvia's Lentil Tabouli is gluten-free, vegan and packed full of antioxidants, protein, and fiber. The flavors will take you someplace warm, and it's simple to make. Enjoy!